GIANT MEATBALLS W/ TOMATO, CHILI, and ANCHOVY SAUCE

Here's Idol sa Kusina Recipe for Episode 73 / Dec. 9 - GIANT MEATBALLS W/ TOMATO, CHILI, and ANCHOVY SAUCE

GIANT MEATBALLS W/ TOMATO, CHILI, and ANCHOVY SAUCE

Ingredients:

• 500G PORK MINCE
• 500G VEAL MINCE
• 2 TBS. RICOTTA
• 1 EGGS
• ¼ CUP FINELY GRATED PARMESAN CHEESE
• 2 HANDFULS OF FRESH BREAD CRUMBS
• 2 SPRIGS OF THYME
• 2 CLOVES GARLIC CLOVES, CRUSHED
• 1 TSP TOMATO PASTE
• 6 CUBES FIRM MOZZARELLA, 3CM X 3CM

TOMATO SAUCE:

• 2 TBS. OLIVE OIL
• 1 ONION, FINELY CHOPPED
• 2 CLOVES GARLIC, FINELY CHOPPED
• 3 ANCHOVY FILLETS
• 1 CHILLI FINELY CHOPPED
• 1 BAY LEAF
• 1 CAN CRUSHED TOMATOES
• ½ CUP WHITE WINE
• 2 X 700 ML TOMATO PASSATA (TOMATO PUREE)
• 6 BASIL LEAVES, TORN
• FRESHLY GROUND SALT AND PEPPER

Procedure:

• 1. TO MAKE THE SAUCE: HEAT THE OIL IN A LARGE HEAVY BASED SAUCEPAN (THAT CAN GO IN THE OVEN).
• 2. ON MEDIUM LOW HEAT, FRY THE ONION, GARLIC, ANCHOVIES AND CHILLI UNTIL SOFT. ADD THE WHITE WINE AND COOK OFF FOR 5 MINUTES. NOW ADD THE CRUSHED TOMATOES, THE PASSATA AND BAY LEAVES. SEASON WITH SALT AND PEPPER. BRING TO THE BOIL AND THEN TURN DOWN TO A LOW HEAT.
• 3. SIMMER FOR 30 MINUTES. NOW ADD THE BASIL.
• 4. PRE HEAT THE OVEN TO 200°C.

FOR THE MEATBALLS:

• 1. MIX THE VEAL AND PORK MINCE WITH RICOTTA, EGG, PARMESAN, BREAD CRUMBS, PARSLEY, THYME, TOMATO PASTE AND THE GARLIC. SEASON WITH SALT AND PEPPER. COMBINE WELL WITH YOUR HANDS.
• 2. FORM THE MIXTURE INTO LARGE BALLS (SIZE OF A TENNIS BALL). PIERCE THE MEATBALL WITH THE MOZZARELLA AND ENSURE YOU SEAL WELL WITH THE MEAT. PLACE MEATBALLS ON TO A TRAY AND BAKE IN THE OVEN AND COOK FOR 15 TO 20 MINUTES.
• 3. ONCE COOKED, ADD THE MEATBALLS TO THE SAUCE, AND PLACE BACK INTO THE OVEN AND COOK FOR ANOTHER 35 MINUTES AT 180°C.
SERVE WITH A LITTLE FRESHLY GRATED PARMESAN.